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Honey-Herb Pork

 Honey-Herb Pork
Mustard, honey and rosemary make a sensational marinade and sauce for these moist pork tenderloins from Kathy Kittell of Lenexa, Kansas. Whether prepared on the grill or in the oven, the recipe doesn't require much hands-on work.
6 ServingsPrep: 10 min. + marinating Grill: 25 min. + standing


  • 1 cup beer or ginger ale
  • 1/2 cup prepared mustard
  • 1/2 cup honey
  • 2 tablespoons canola oil
  • 2 tablespoons onion powder
  • 1-1/2 teaspoons dried rosemary, crushed
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 pork tenderloins (1 pound each)


  • In a small bowl, combine the first nine ingredients. Pour 1 cup
  • marinade into a large resealable plastic bag; add the pork. Seal bag
  • and turn to coat; refrigerate for at least 1 hour. Cover and
  • refrigerate remaining marinade for basting.
  • Drain and discard marinade. Using long-handled tongs, moisten a paper
  • towel with cooking oil and lightly coat the grill rack. Prepare the
  • grill for indirect heat using a drip pan. Place pork over drip pan
  • and grill, covered, over indirect medium heat for 25-30 minutes or
  • until a meat thermometer reads 160°, basting occasionally with
  • reserved marinade. Let stand for 10 minutes before slicing. If
  • desired, serve with remaining marinade. Yield: 6 servings.

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Honey-Herb Pork (continued)

Nutritional Facts: 4 ounces cooked pork equals 274 calories, 8 g fat (2 g saturated fat), 84 mg cholesterol, 432 mg sodium, 17 g carbohydrate, 1 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.